Vegetable Samosas
Ingredients
2 Deli Kitchen Carb Lite wraps
Samosa filling:
500g potato
100g green peas
1/2 onion
30g spinach
1 fresh chilli
1 tsp garam masala
1 tsp ground cumin
1 tsp garlic granules
2 tbsp olive oil
Salt + pepper
Flour paste:
2 tbsp plain flour
6 tbsp water
Sauce:
4 tsp Siracha
3 tbsp Mayonnaise
2 Deli Kitchen Carb Lite wraps
Samosa filling:
500g potato
100g green peas
1/2 onion
30g spinach
1 fresh chilli
1 tsp garam masala
1 tsp ground cumin
1 tsp garlic granules
2 tbsp olive oil
Salt + pepper
Flour paste:
2 tbsp plain flour
6 tbsp water
Sauce:
4 tsp Siracha
3 tbsp Mayonnaise
Method
Preheat your oven to 180°C/365°F/Gas Mark 4.
Boil 500g potatoes until soft. Drain and then leave to chill.
Dice 1/2 an onion whilst the potatoes cool off.
Add 2 tbsp olive oil to a pan over a medium heat, add the onions and fry until they start to brown.
Crumble the potato into the pan with your fingers. Before seasoning with 1 tsp garam masala, 1 tsp ground cumin, 1 tsp garlic granules, salt, and pepper. Stir until well combined.
Add 100g green peas and 30g spinach, stir and cook for another 3-5 minutes before removing from the heat.
Whilst the Samosa mix rests, make the flour paste by mixing 2 tbsp plain flour with 6 tbsp water in a small bowl.
On a chopping board, slice 2 deli kitchen carb lite wraps in half and fold them into cones. "Glue" with the flour paste mixture, leaving the bottom open for the filling.
Add 2 heaped teaspoons of the Samosa mix into a cone, seal the remaining edge with the flour paste, and press closed. Repeat for each cone.
Place the Samosas onto a baking tray and bake for 5-10 minutes, depending on how crispy you like your Samosas.
Whilst these crisp up in the oven, make your dipping sauce by mixing 4 tsp Siracha and 3 tbsp mayonnaise together in a small bowl.
Remove Samosas from the oven, and serve them up with your spicy sauce!
